Cheese Spatzle
Ingredients
- Spatzle ⓘ
- 3 cups all-purpose flour ⓘ
- 6 eggs ⓘ
- 2 teaspoons salt ⓘ
- 1/2 cup water ⓘ
- Cheese Sauce ⓘ
- 4 tablespoons butter ⓘ
- 1 shallot minced ⓘ
- 4 tablespoons flour ⓘ
- 1 garlic clove crushed ⓘ
- 4 cups milk warmed ⓘ
- 8 ounces gruyere cheese shredded ⓘ
- 6 ounces sharp cheddar cheese shredded ⓘ
- 4 ounces cream cheese
- 1 teaspoon dried mustard ⓘ
Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Meanwhile combine all the spatzle ingredients in a bowl and mix until a sticky loose dough is formed.
- Working in 3 to 4 batches, spoon the dough into a potato ricer. Squeeze the dough into the boiling water. Once the spatzle float to the top, drain and remove them with a slotted spoon and transfer to a serving bowl. I often add a dab of butter to prevent the spatzle from sticking. The potato ricer must have wholes only on the bottom not the sides which will cause the dough to stick together.
- In a 4 quart saucepan, cook the butter and shallots over medium heat for 2 minutes until foaming and fragrant. Whisk in the garlic and flour and cook another 1 minute.
- Add the milk, stirring until the sauce thickens.
- Once thickened add the gruyere and cheddar cheese in three batches, stirring continuously until the cheese is melted and the sauce is smooth. Add the cream cheese and do the same.
- Whisk in the mustard powder and nutmeg. Season with salt and pepper to taste
- Combine the spatzle and cheese sauce. Serve immediately.
Nutrition & Diet Analysis (per serving)
1165
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).